Name: Feta & walnut-crusted Easter lamb with pomegranate
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6
Ingredients: 1 shoulder of lamb (about 1.6kg); 1 large onion thickly sliced; 150ml white wine or stock; 100g feta crumbled; 100g walnuts; small bunch of parsley roughly chopped; 4 tbsp pomegranate molasses plus extra to serve; 2 tsp ground cumin; 2 tsp ground cinnamon; 2 garlic cloves; 3 tbsp olive oil; 1 red onion finely sliced; squeeze of lime juice; 2 tsp sumac; warm flatbreads; hummus or yogurt; handful of soft herbs like mint and parsley

A serving of feta & walnut-crusted Easter lamb with pomegranate

1 shoulder of lamb
(about 1.6kg)
1 large onion
thickly sliced
150ml white wine
or stock

For the crust

100g feta
crumbled
100g walnuts
small bunch of parsley
roughly chopped
4 tbsp pomegranate molasses
plus extra to serve
2 tsp ground cumin
2 tsp ground cinnamon
2 garlic cloves
3 tbsp olive oil

For the sumac onions

1 red onion
finely sliced
squeeze of lime juice
2 tsp sumac

To serve

warm flatbreads
hummus
or yogurt
handful of soft herbs
like mint and parsley

Method

step 1
Heat the oven to 160C/140C fan/gas 3. Put all the ingredients for the crust in a food processor and whizz to a paste. Season well.
step 2
Put the onion slices in the base of a deep roasting tin. Place the lamb on top and pierce all over with the tip of a sharp knife. Spread the paste all over the top of the meat, then pour the wine or stock around the meat in the tin. Cover with a sheet of baking parchment, then foil, crimping the foil at the edges of the tray to seal well.
step 3
Roast for 3 hrs until the meat is very tender and coming away from the bone, then remove the paper and foil, and turn up the heat to 200C/180C fan/gas 6. Roast uncovered for another 20-30 mins until the crust is deep brown and crisp. Leave to rest for 10 mins.
step 4
Shred the meat using two forks, and spoon the pan juices over the shredded meat, on a warm platter. Toss the red onions with the lime juice, sumac and a pinch of salt.
step 5
Wrap the meat in flatbreads along with the onions, hummus or yogurt, extra pomegranate molasses and the soft herbs.